Horse Gram (kulith) Stuffed Bread Rolls
by Palak Rajput
Added to 2 cookbooks
This recipe has been viewed 7323 times
Horse Gram (kulith) Stuffed Bread Rolls, tasty and spicy horse gram stuffing, stuffed in a bread and deep-fried.
- Wash and soak the horse gram in enough water overnight.
- Next day refresh the water and pressure cook in around 2 cups of water for 4 – 5 whistles.
- Strain the cooked horse gram and reserve the liquid.
- Grind the horse gram into a fine paste with little reserve water and salt.
- Make sure not to add extra water until necessary.
- Heat the oil in a pan, add the peanuts and fry till golden brown.
- Add the mustard seeds, cumin seeds and curry leaves.
- When the mustard seeds start spluttering, add the green chilli and ginger paste, mix well and saute for a minute.
- Add the onions, and saute till it turns golden brown.
- Add the ground horse gram paste, turmeric powder, chilli powder, garam masala, sesame seeds, coriander, dry mango powder and salt, mix well.
- Stuffing should be thick. (if needed add a spoon full of rice flour).
- Remove from the flame and keep aside.
- Cut off the edges of the bread slices, soak in a water for 2 seconds, immediately remove and squeeze out the excess water.
- Take around 2 – 3 tbps of the horse gram stuffing and place it on the damp bread slice.
- Roll one side of the bread slice over the stuffing till the opposite side and pinch with wet fingers to seal the edges.
- Heat the oil in a kadhai and deep-fry the rolls on medium flame till it turns to golden brown in colour from all the sides. Remove on absorbent paper.
- Repeat the same with remaining bread slices and the stuffing to make more rolls.
- Serve hot with green chutney or tomato sauce.
- Make sure not to over soak the sliced bread.
This recipe was contributed by Palak Rajput on 21 Feb 2011
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